Abstract
Chang-Guk Boo, Sung Min Cho, Hyang Yun Jeong, So Jeong Yoon, Seong Jun Hong, Seong Uk Heo, Younghwa Kim, and Eui-Cheol Shin. Journal of the Korean Society of Food Science and Nutrition 2021;50:551-61. https://doi.org/10.3746/jkfn.2021.50.6.551
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